Vow pickle My mouth starts watering at the mere mention of this word. Ya I am an ardent fan of pickle since childhood.
I remember my cousins teasing me that I eat ambyachi bhaji ( mango sabji) since the quantity of pickle I ate in my dish was equivalent to that of a vegetable . Pickles are normally prepared in the summer season & preserved for the rest of the year .My mom makes the best pickles in world & variety of them like mango,lime , mirchi,mango god tikhat lonche, lemon sweet pickle, mixed vegetable pickle,amla pickle,dryfruit pickle...etc.
Pickle can be eaten with varan bhat , dal khicdi ,paratha or a sidedish with sambar rice,thalipeeth
pickles are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafeotida, red chili powder, turmeric, fenugreek and plenty of salt. Some regions also specialize in pickling meats and fish. Vegetables can also be combined in pickles to make mixed vegetable pickle. Some varieties of fruits and vegetables are small enough to be used whole.
I prepared pickle last year when I came to hyderabad as I longed for homemade pickle & was not satisfied with the ready made pickle. Now its an year & my stock of pickle has also exhausted & the summer is approaching so thought of posting this recipe. The one I am posting is the one wherein you don't have the ready made pickle masala .(I couldn't find the pickle masala in hyderabad) .In mumbai you get pickle masalas of many companies like ( bedekar ,pravin,ambari,suhana) . Next time will post the recipe for mango pickle with the pickle masala.
Ingredients
1 cup green raw mango cut into pieces with skin
1/2 cup yellow mustard dal
1 tsp methi (fenugreek) seeds
2 tspn turmeric
1/2 cup red chilli powder
2 tsp hing (asafoetida)
3/4 cup oil
Salt 1/4 cup.
Method:
1.Cut green raw mango into pieces with skin.Add 2 tsp salt & turmeric ,mix well & keep it covered overnight in a container.Next morning open container mangoes would have emitted water.
2.Drain the water & keep the mangoes to dry on paper for half an hour.
3.Dry roast the mustard dal briskly in a pan on medium heat .Take care not to burn it (do not use oil).
4.Grind methi to powder in a mixie.
5. Heat 3/4 the cup oil till it reaches smoking point then switch off the gas.(To check if oil has reached smoking point add a piece of methi if it browns means oil is ready)
6.Remove pan from gas & add 2 big spoon of hing,mustard dal & methi powder,5-6 whole methi seeds to oil & allow it to cool.
7.Meanwhile add 1/2 cup of red chili powder & 1/4 cup salt to mango pieces .
8. Once oil is cooled pour & mix the oil (along with hing methi & mustard dal mixture) in step six to mango pieces mixed with red tikhat & salt in step 7.
9. Take a glass or plastic bottle & dry it completely.(there should be no water or else pickle will get spoilt)
10.Fill the mango achar( pickle) prepared above in the bottle with help of a spoon.press the pickle with help of spoon so that no air remains in the bottle.
11.For 1 day keep the bottle outside .
12Next day store in refrigerator & enjoy chatpata achar
No comments:
Post a Comment